Mushroom Soup Bread Bowl

There are only three worthwhile things that came from the Medieval Ages: The Medieval Times dinner and show; the rich source of inspiration from which many awesome and successful role-playing games and video games borrow from and last but not lease; eating food off of stale bread in lieu of dinnerware.

You see, back in the Middle Ages, many noble families ate their food off of stale, hardened bread while the larger plates were used to carry the food from the kitchen to the dinning hall. The bread at the end of the meal could easily be tossed away, saving time and water since there were no dishes to be washed. It’s a neat but wasteful concept, so we at the BLT Project thought, why not make a meal that saves you time on washing dishes but still lets you keep wasting food down to a minimum?

Enter the Mushroom Soup Bread Bowl.

Now, I said before that nobody gets full off of soup. But people get full off of bread all the time. Combine this with the fact that I’m off all pork, poultry, fish, beef, game and lamb till the end of November and this warm, vegetarian and filling meal is looking pretty good right now. It also helps that I had two helpings. But the tip of my invisible hat to those who can exercise more self control than myself.

This particular soup was made using about seven white mushrooms and three large portobello mushrooms but feel free to experiment with whatever mushrooms you have in the fridge. Also, I’d recommend adding a bay leaf or two and some rosemary to the milk when you’re tossing in the thyme. There’s just something about bay leaves in soups and stews that screams of comfort food. And in a time of cold days, long nights, midterms, essays and dead lines upon dead lines; comfort is something we can all use.

Mushroom Soup Bread Bowl

A BLT Project Original Recipe

-4 large kaiser buns

-2 cups of diced mushrooms (white, porcini , shiitake, cremini, portobello all work well here)

-3 tbsp of diced onions

-1 tbsp of minced garlic

-1 tbsp of fresh thyme

-1/2 cup of unsalted butter

-1/4 cup of all purpose flour

-1 1/2 cups of vegetable broth

-2 cups of  milk (preferable whole)

-1 tbsp of oil

-1 tsp of salt

-salt and pepper to taste

serves four 

1. Let’s begin by preheating the oven to 350ºF. Next, add the onions, garlic, mushrooms and a dash of salt in a medium-sized skillet on medium-to-high heat. Sauté until fragrant or for about 10 minutes. Mushrooms should shrink considerably from the loss of water. Set the skillet aside.

2. In a small pot, add the vegetable stock and let simmer. In a separate, larger pot, melt the butter on medium-high heat. Be sure to stir the butter around to avoid burning. 

3. Gradually whisk the flour into the melted butter until a golden-yellow paste forms.

4.  Slowly stir in the vegetable stock and reduce the heat to a medium-low and let simmer for a 5 minutes. In the pot used to heat the vegetable stock, add in the milk and thyme and bring to a simmer.

4. Now, pour in the milk while steadily stirring. Add in the mushrooms and season with salt and pepper. Stir once more and let simmer for 20 minutes.

5. Slice off the top quarter of the kaiser bun and toast both parts in the oven for 5 minutes. Once the bread is done toasting, pour in the soup and garnish with shredded Swiss cheese and pepper. Savour.


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Categories: mushrooms, Recipe


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One Comment on “Mushroom Soup Bread Bowl”

  1. January 5, 2012 at 3:59 am #


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